This is a very easy but delicious stuffing recipe adapted from Bon Apetit.
Buttery Herb Stuffing
Recipe type: Side
- 18 to 24 ounces toasted bread cubes
- 1 cup unsalted butter
- 3 cups diced sweet onion, roughly 2 large onions
- 2 cups diced celery
- 6 garlic cloves, minced
- kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- 2½ cups chicken or vegetable stock
- 2 large eggs
- a mixture of fresh herbs for sprinkling
- Preheat the oven to 350 degrees. Brush a 9x13 baking dish with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl or the baking dish that you will bake it in, or separate into two baking dishes.
- Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, celery and garlic with ½ to 1 teaspoon each of salt and pepper. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
- Pour the onion celery mixture over the bread cubes and toss well to coat.
- In a small bowl, whisk together the remaining 1 ½ cups stock and 2 eggs.
- Pour that mixture into the bread cubes and stir until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees. If the stuffing is getting too browned, you can tent it with foil.